@article{mclean_hanson_jervis_drake_2017, title={Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13934}, abstractNote={AbstractBacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice‐Based Conjoint (ACBC) survey was designed for attributes of raw American‐style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon.Practical ApplicationsAdaptive Choice‐Based Conjoint (ACBC) is a research technique that allows consumers to react to assembled products and identify product attributes that they prefer. Kano questions allow researchers to look at the individual aspects of a product and understand consumer sentiment and expectations towards those product qualities while Maximum Difference scaling allows consumers to directly rank single attributes of a product relative to one another. A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={McLean, K. G. and Hanson, D. J. and Jervis, S. M. and Drake, M. A.}, year={2017}, month={Nov}, pages={2659–2668} } @article{jervis_guthrie_guo_worch_hasted_drake_2016, title={Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example}, volume={31}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12188}, abstractNote={AbstractTraditional preference mapping methods can suffer where groups of attributes with larger variances dominate the analysis, thus, detracting attention from attributes of potential importance as drivers of liking. This study compared traditional external preference mapping methods (PLS and PREFMAP) with a new method called PrefHMFA which is designed to control dominance of groups of high variance attributes. Twenty‐five sliced whole wheat breads were profiled by descriptive analysis (DA) for flavor, appearance (crust and crumb groups) and texture (oral, hand) attributes. Breads were subsequently presented to adult bread consumers (n = 360). Data were also subjected to path analysis (PATH‐PLS) and three different preference mapping analyses (PLS and PREFMAP and PrefHMFA). Traditional methods (PLS/PREFMAP) showed broad ideal points. PrefHMFA partial axes showed that the main hedonic dimensions were aligned with higher sensory dimensions. PrefHMFA revealed the greater importance of appearance and hand‐perceived texture attributes for liking. Path‐PLS confirmed the importance of sensory liking and family drivers of purchase intent for sliced sandwich bread.Practical ApplicationsExternal preference mapping is used to relate analytical sensory data to consumer acceptance. Traditional techniques have been criticized since groups of attributes with large variances can dominate the traditional PCA or PLS‐based methods. New preference mapping techniques of PrefMFA and PrefHMFA have been suggested to account for attribute dominance. These techniques will aid in determining drivers of liking for commodity‐type foods and other product or situations where attribute dominance poses a problem with traditional methods.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Guthrie, B. and Guo, G. and Worch, T. and Hasted, A. and Drake, M. A.}, year={2016}, month={Feb}, pages={34–49} } @article{serenari_peterson_moorman_cubbage_jervis_2015, title={Application of Choice Experiments to Determine Stakeholder Preferences for Woody Biomass Harvesting Guidelines}, volume={34}, ISSN={1054-9811 1540-756X}, url={http://dx.doi.org/10.1080/10549811.2015.1007511}, DOI={10.1080/10549811.2015.1007511}, abstractNote={Biomass harvesting guidelines (BHGs) have been developed to address concerns about the sustainability of harvesting woody biomass. Assessing preferences among BHG stakeholders is important for designing operationally feasible and socially acceptable standards in different contexts. We used choice modeling to determine how foresters, loggers, and landowners perceived the relative importance of stumpage price, wildlife habitat quality, percentage of coarse woody debris (CWD) remaining, and distribution of CWD in their choices of BHG scenarios. Responses (N = 718) indicated stumpage price was nearly double the importance of wildlife habitat quality, and three times more important than debris distribution and debris remaining.}, number={4}, journal={Journal of Sustainable Forestry}, publisher={Informa UK Limited}, author={Serenari, Christopher and Peterson, M. Nils and Moorman, Christopher E. and Cubbage, Frederick and Jervis, Suzanne}, year={2015}, month={Feb}, pages={343–357} } @misc{li_jervis_drake_2015, title={Examining Extrinsic Factors that Influence Product Acceptance: A Review}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12852}, abstractNote={AbstractDrivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Jervis, S. M. and Drake, M. A.}, year={2015}, month={May}, pages={R901–R909} } @article{hubbard_jervis_drake_2016, title={The effect of extrinsic attributes on liking of cottage cheese}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2015-9547}, abstractNote={Preference mapping studies with cottage cheese have demonstrated that cottage cheese liking is influenced by flavor, texture, curd size, and dressing content. However, extrinsic factors such as package, label claims, and brand name may also influence liking and have not been studied. The objective of this study was to evaluate the role of package attributes and brand on the liking of cottage cheese. A conjoint survey with Kano analysis (n=460) was conducted to explore the effect of extrinsic attributes (brand, label claim, milkfat content, and price) on liking. Following the survey, 150 consumers evaluated intrinsic attributes of 7 cottage cheeses with and without brand information in a 2-d crossover design. Results were evaluated by 2-way ANOVA and multivariate analyses. Milkfat content and price had the highest influence on liking by conjoint analysis. Cottage cheese with 2% milkfat and a low price was preferred. Specific label claims such as "excellent source of calcium (>10%)" were more attractive to consumers than "low sodium" or "extra creamy." Branding influenced overall liking and purchase intent for cottage cheeses to differing degrees. For national brands, acceptance scores were enhanced in the presence of the brand. An all-natural claim was more appealing than organic by conjoint analysis and this result was also confirmed with consumer acceptance testing. Findings from this study can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hubbard, E. M. and Jervis, S. M. and Drake, M. A.}, year={2016}, month={Jan}, pages={183–193} } @article{oltman_jervis_drake_2014, title={Consumer Attitudes and Preferences for Fresh Market Tomatoes}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12638}, abstractNote={AbstractThis study established attractive attributes and consumer desires for fresh tomatoes. Three focus groups (n = 28 participants) were conducted to explore how consumers perceived tomatoes, including how they purchased and consumed them. Subsequently, an Adaptive Choice Based Conjoint (ACBC) survey was conducted to understand consumer preferences toward traditional tomatoes. The ACBC survey with Kano questions (n = 1037 consumers in Raleigh, NC) explored the importance of color, firmness, size, skin, texture, interior, seed presence, flavor, and health benefits. The most important tomato attribute was color, then juice when sliced, followed by size, followed by seed presence, which was at parity with firmness. An attractive tomato was red, firm, medium/small sized, crisp, meaty, juicy, flavorful, and with few seeds. Deviations from these features resulted in a tomato that was rejected by consumers. Segmentations of consumers were determined by patterns in utility scores. External attributes were the main drivers of tomato liking, but different groups of tomato consumers exist with distinct preferences for juiciness, firmness, flavor, and health benefits.}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Jervis, S. M. and Drake, M. A.}, year={2014}, month={Oct}, pages={S2091–S2097} } @article{jervis_jervis_guthrie_drake_2014, title={DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12116}, abstractNote={AbstractThe objective of this study was to determine the ideal whole grain bread product for children (8–17 years) using a survey and conjoint analysis. Focus groups (three focus groups, n = 23), emotional response and appearance liking surveys (n = 172), and an adaptive choice‐based conjoint survey (n = 173) were conducted with children. Across elementary, middle and high school‐aged children, children preferred bread with a light crumb (inside of the bread), a light crust and no topping or added textures or visual cues in the crumb. Children had generally negative feelings for breads with dark‐colored crumb and crust, but had generally positive feelings for breads with light‐colored crumb and crust. Breads with white crumb were liked more than bread with dark crumb, regardless of crumb particles, crust or crust topping. Crust color had no impact on overall appearance liking score. These results demonstrate that regardless of age, children like soft breads with light‐colored crumb and crust with no fillings or toppings.Practical ApplicationsIncreased consumption of whole grain breads is an effective technique in decreasing obesity in American children. Children's likings of bread products have an inverse relationship with whole grain versus refined grain content. This study demonstrated that development of a whole grain bread product that is desirable to children in both visual appearance and taste is an important step toward increased whole grain consumption by children and that images of attributes and a conjoint analysis in a survey format can be effectively utilized by children to measure their desires.}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, M. G. and Jervis, S. M. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Oct}, pages={351–361} } @article{jervis_jervis_guthrie_drake_2014, title={THE EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12082}, abstractNote={AbstractPictures to represent product concepts in surveys are a useful tool. However, this technique limits the complexity of the survey design. This study determined if pictures of individual product attributes of sliced bread products can be used to determine the utility of sliced bread in adaptive choice‐based conjoint (ACBC) analysis. Sliced sandwich bread was photographed, formatted, sized and composed for visual evaluation. All possible crust/crumb combinations (n = 36) were first presented to bread consumers (n = 1,024) in an online survey to determine their overall appearance liking. Subsequently, bread consumers (n = 891) evaluated the crust and crumb pictured attributes in an ACBC survey. Market simulations were conducted to predict bread performance. Consumers (n = 100) then evaluated commercial bread representing select levels of crust and crumb for appearance liking, and results were compared with the market simulation results to demonstrate the efficacy of the technique. Both surveys revealed crumb with seeds/flakes to be more appealing than a uniform crumb, and crust with flakes/oats was more appealing than crust with no topping. The utility scores estimated from the attribute pictures were representative of choice behavior in a consumer test.Practical ApplicationsWhole wheat breads are important in the fight against obesity by aiding in weight loss and increasing satiety. However, despite best efforts, they are underrepresented in the American diet (United States Department of Agriculture and United States Department of Health and Human Services 2010). It is important to understand how consumers currently perceive whole wheat and white breads to determine what features of bread are most attractive. The appearance of bread influences purchase intent of the consumer. Pictures, rather than descriptions of features, may be useful to determine the utility of crust and crumb attributes. Representing pictures of attributes as opposed to the entire product concept will enhance the complexity of conjoint studies allowing for more information to be gathered in a given study.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Jervis, M. G. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Feb}, pages={64–73} } @article{jervis_gerard_drake_lopetcharat_drake_2014, title={THE PERCEPTION OF CREAMINESS IN SOUR CREAM}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12098}, abstractNote={AbstractCreaminess is a consumer attribute that is frequently used to describe sour cream; however, creaminess is difficult to define or describe and is poorly understood because the mechanism or modality(s) for its perception remain uncertain. The objective of this study was to determine what sensory modality, or combination thereof, was responsible for the perception of creaminess in sour cream. Consumers (n = 274 baseline control, n = 100 each modality study) evaluated creaminess and overall liking of 12 samples representing the sensory space of commercial sour creams. Subsequently, in separate sessions, the effect of each sensory modality was evaluated: visual only, stirring, blindfolded stirring, blindfolded tasting, blindfolded tasting with nose clips and tasting with nose clips. An 11‐point creaminess rating scale was used to evaluate creaminess perception, and overall liking was evaluated using the 9‐point hedonic scale. The effect of session type (modality), panelist and fat content on creaminess and overall liking was evaluated using a mixed‐model analysis of variance. Flavor had the greatest impact on creaminess perception (P < 0.05) followed by visual assessment of sour cream while stirring. Creaminess perception of sour cream is assessed by an olfaction‐related mechanism and also by flow characteristics while stirring.Practical ApplicationsIn the wake of the health and wellness trend as well as the adult and childhood obesity epidemic, low‐fat and fat‐free dairy products are poised to fill a healthy diet niche. These products have historically performed poorly in comparison with their full‐fat counterparts. Creaminess is associated with dairy product liking. It is also an attribute that is difficult to measure due to the complexity of how it is perceived by consumers. This study established that flavor is the most important sensing modality when assessing the creaminess of sour cream orally, but that textural components also exist.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Gerard, P. and Drake, S. and Lopetcharat, K. and Drake, M. A.}, year={2014}, month={Aug}, pages={248–257} } @article{white_fox_jervis_drake_2013, title={Influence of heating and acidification on the flavor of whey protein isolate}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-5935}, abstractNote={Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={White, S. S. and Fox, K. M. and Jervis, S. M. and Drake, M. A.}, year={2013}, month={Mar}, pages={1366–1379} } @article{jervis_drake_2013, title={The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12039}, abstractNote={Abstract Whey is a value‐added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from colored Cheddar cheese manufacture that contains the pigment annatto resulting in a characteristic yellow colored Cheddar cheese. The colorant is also present in the liquid cheese whey and must be bleached so that it can be used in ingredient applications without imparting a color. Hydrogen peroxide and benzoyl peroxide are 2 commercially approved chemical bleaching agents for liquid whey. Concerns regarding bleaching efficacy, off‐flavor development, and functionality changes have been previously reported for whey bleached with hydrogen peroxide and benzoyl peroxide. It is very important for the dairy industry to understand how bleaching can impact flavor and functionality of dried ingredients. Currently, the precise mechanisms of off‐flavor development and functionality changes are not entirely understood. Iron reactions in a bleached liquid whey system may play a key role. Reactions between iron and hydrogen peroxide have been widely studied since the reaction between these 2 relatively stable species can cause great destruction in biological and chemical systems. The actual mechanism of the reaction of iron with hydrogen peroxide has been a controversy in the chemistry and biological community. The precise mechanism for a given reaction can vary greatly based upon the concentration of reactants, temperature, pH, and addition of biological material. In this review, some hypotheses for the mechanisms of iron reactions that may occur in fluid whey that may impact bleaching efficacy, off‐flavor development, and changes in functionality are presented.Practical Application:  Cheese whey is bleached to remove residual carotenoid cheese colorant. Concerns regarding bleaching efficacy, off‐flavor development, and functionality changes have been reported for whey proteins bleached with hydrogen peroxide and benzoyl peroxide. It is very important for the dairy industry to understand how whey bleaching can impact flavor and functionality of dried ingredients. Proposed mechanisms of off‐flavor development and functionality changes are discussed in this hypothesis paper.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Jervis, Suzanne M. and Drake, MaryAnne}, year={2013}, month={Feb}, pages={R129–R137} } @article{jervis_ennis_drake_2012, title={A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12009}, abstractNote={AbstractAdaptive choice‐based conjoint (ACBC) analysis is a technique that uses choice data and incorporates it into an adaptive interviewing experience. ACBC analysis has been suggested to provide more accurate information at the individual level, which can lead to better predictions even when using smaller sample sizes. A comparison of a traditional choice‐based conjoint (CBC) survey and an ACBC survey was undertaken to compare the overall utility scores and importance values of attributes determined by both techniques using sour cream as the subject. A CBC and an ACBC survey were conducted. More respondents participated in the CBC (n = 777) survey than in the ACBC version (n = 250). Respondents to the ACBC version were from the same pool of respondents to the CBC version. A random sample of 250 respondents from the CBC survey was also analyzed. Results were analyzed by overall utility scores, importance values, landscape segmentation analysis and cluster analysis via latent class. The ACBC and CBC results were similar in overall utility scores for all attributes with similar respondent clusters. Both techniques revealed fat content as the most important attribute, followed by price and followed by brand. The CBC result for 250 respondents overestimated the importance of brand. The ACBC utility scores were not as distinct as CBC results in all categories; however, the direction of the mean utility scores was the same in all categories. Overall, ACBC and CBC revealed similar outcomes for different sour cream product types when price was excluded; however, the CBC results differentiated products to a greater extent than ACBC with the same sample size considered.Practical ApplicationsConjoint analysis is a research technique widely utilized across multiple industries as a way of determining the utility of a product or a product feature. Adaptive choice‐based conjoint (ACBC) is a new form of conjoint analysis. Because of the format of ACBC studies, respondents may be more engaged in the survey‐taking experience and provide answers that are more in‐line with their actual choice behavior. Because of this, ACBC studies may reveal more accurate responses for specific attributes such as brand and/or price. ACBC studies may also require fewer respondents, which is advantageous when the audience is highly selective, or if money and/or time is a concern.}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Ennis, J. M. and Drake, M. A.}, year={2012}, month={Dec}, pages={451–462} } @article{jervis_lopetcharat_drake_2012, title={APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00366.x}, abstractNote={ABSTRACTThe objective of this study was to examine and compare ethnography and conjoint analysis to identify the factors that influence choice of latte‐style coffee beverages. Ethnographical data were collected at four of the top producers of latte‐style beverages. Attributes measured by the conjoint survey included location of purchase, milk type, fat content, sweetener type and additional flavor. Consumer responses (n = 721) from the conjoint survey showed that the most important attributes in determining latte beverage purchase intent were location and milk type, followed by fat content, sweetener and additional flavor. Segmentation of respondents based upon patterns in utility scores showed three distinct groups. Segment 1 (n = 185) called the “indulgents” was influenced by milk type and sweetener type. Segment 2 (n = 200), “location consumers,” was influenced by a coffee house. Segment 3 (n = 336), “health conscious,” was calorie and health conscious. Ethnographical observations identified and described the consumer segments based upon patterns of behaviors and were in alignment with consumer responses to survey questions. Ethnography coupled with choice‐based conjoint provided a robust technique for understanding consumer choices of latte‐style coffee beverages.PRACTICAL APPLICATIONSChoice‐based conjoint analysis is a quantitative survey technique designed to collect large amounts of information from consumers in a realistic scenario format. Ethnography is a qualitative research tool that provides insight to consumer consumption and purchase behaviors that may not be readily acquired by quantitative approaches. These behaviors can be just as important as the product attributes themselves in determining liking and purchase. Coffee companies will be able to utilize the results to better target the attributes that are driving consumer choice.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Lopetcharat, K. and Drake, M. A.}, year={2012}, month={Feb}, pages={48–58} } @article{jervis_campbell_wojciechowski_foegeding_drake_barbano_2012, title={Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate}, volume={95}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4967}, abstractNote={Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and uncolored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached colored and uncolored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jervis, S. and Campbell, R. and Wojciechowski, K. L. and Foegeding, E. A. and Drake, M. A. and Barbano, D. M.}, year={2012}, month={Jun}, pages={2848–2862} } @article{liaw_miracle_jervis_listiyani_drake_2011, title={Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02360.x}, abstractNote={Abstract:  The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography‐mass spectrometry and gas chromatography‐olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P < 0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FDlog3 > 8) in fresh Cheddar whey included diacetyl, 1‐octen‐3‐one, 2‐phenethanol, butyric acid, and (E)‐2‐nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)‐2‐nonenal, and 2‐phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3‐methyl butanal, (E)‐2‐nonenal, 2‐phenethanol, and 1‐octen‐3‐one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing.Practical Application:  Cheddar and Mozzarella wheys are the primary sources of dried whey ingredients in the United States. An enhanced understanding of the flavor of these 2 raw product streams will enable manufacturers to identify methods to optimize quality.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Liaw, I. W. and Miracle, R. Evan and Jervis, S. M. and Listiyani, M. A. D. and Drake, M. A.}, year={2011}, month={Oct}, pages={C1188–C1194} }